1/2 cup orange juice
1/4 cup red currant jelly
2 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon minced peeled gingerroot
1/4 teaspoon hot sauce
2 garlic cloves -- minced
4 small skinned chicken leg quarters
(1-3/4 pounds)
vegetable cooking spray
orange slices -- (optional)
cilantro sprigs -- (optional)
Instructions:
Combine the first 7 ingredients in a small saucepan; cook over medium
heat 2 minutes or until jelly melts, stirring frequently. Combine
juice mixture and chicken in a large zip-top heavy-duty plastic bag.
Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
Remove chicken from bag, reserving marinade. Prepare grill. Place
chicken on grill rack coated with cooking spray, and grill 45 minutes
or until done, turning occasionally and basting with reserved marinade.
Recipe By: Cooking Light, June 1995
